How to buy a Japanese cooking knife in Sakai

Would you like to buy a top-notch Japanese cooking knife as a useful and long-lasting souvenir of your Japan trip? Then Sakai is an excellent place to visit.

The city of Sakai had been on my radar for a while, since I read that it is renowned for its swords and knives. It was on my list of places on my 2020 trip which fell victim to the big bug held the world in its grip then.

In May 2024 I visited Japan on a cheap ticket from Europe, landing in Kansai Airport. And my first port of call was Sakai – the perfect small city to deal with the jet lag, do a bit of sightseeing and learn about the magnificent craft traditions of this port city. Sakai is famous for its Japanese cooking knife production and is one of Japan’s top three producer of knives along with Sanjo City in Niigata and Seki in Gifu. If you are interested in Japanese knives and are visiting Kyushu, please check out my post about Matsubara Knives as well.

This post shall be about the prized Sakai-made Japanese cooking knife. Whenever someone asks me where to buy good quality chef knives, my advice would be that, if Sakai is within day trip range, to go to Sakai.

History of Sakai Knives

Blacksmithing has tradition in Sakai going back to the Kofun period between about 300 to 500 CE. The fabled Emperor Nintoku, who ruled in the 4th Century, gave name to the monumental kofun of Sakai, which are a UNESCO World Heritage (and another good reason to visit Sakai). Emperor Nintoku was thought to gather blacksmiths from all over Japan to settle in Sakai, and Sakai became a centre of crafting swords.

It was during the Edo period that Sakai knifesmiths “invented” the Japanese kitchen knife although large sword-like knives were used in Japanese kitchens from the Nara Period (8th Century CE) onwards. Sakai was and is a port city and did a flourishing trade with Europe from the 16th Century onwards, especially Portugal, before the Edo Shogunate isolated the country, and imported tobacco and guns from Europe. Soon, they developed knives for cutting tobacco, too, and established gunsmiths in Sakai.

Sakai has never really been out of fashion as a provider of sharp blades, As Edo Japan came to an end, the demand for kitchen knives provided Sakai blacksmiths with enough work and even today, there are over 100 companies involved in making knives in Sakai.

Most of these companies are relatively small, and typically for Sakai, they specialize in just a couple steps of the knifemaking process. There are the blacksmiths who forge the knives, the sharpeners and then, the knife wholesalers and “brands”. There are exceptions to the rule, but most of the workshops you see in central Sakai are sharpeners and wholesalers.

The Knife Production process

These are the principal steps in making a Sakai Japanese cooking knife:

1. Forging: the steel is heated in open fire, then stretched into shape using a hammer. This process is repeated multiple times to shape the blade, then the knife blanks are heated again and quenched in cold water
2. Sharpening: The blanks travel to the sharpeners where they are then formed using a rougher grindstone and sharpened using a fine grindstone and oil. They are then checked and adjusted to be absolutely straight.
3. Attaching a handle: the tang of the blade is heated again, then inserted into the traditional handle, usually made from wood or bamboo. Western-style riveted handled knives are available, too, but are less common. The finished knife is then checked again, adjusted, and engraved with the brand.

Typically, a Japanese cooking knife from Sakai is single-bevelled. After sharpening, the workshops might sell you the knife, with a choice of handle, and you can watch the craftmen attach the handle of your choice, and get your name engraved if you wish.

If you buy a knife, look out for the “Traditional Craft Product” certification label which is gold with a noticeable red dot with a stylized kanji above, a number on the side and “hamono” in Kanji underneath. It is a Japanese certification for handmade product, not limited to Sakai or knives. Not all Sakai-made knives have it, although the majority of Sakai knives is hand made.

Where to Start

The best way to start your Sakai Japanese cooking knife trip is a the Sakai Traditional Crafts Museum.

The museum is a 10-15 minute walk from the Nankai Sakai Station, or a 50-minute trip on the nostalgic tram from Tennoji in Osaka. The museum is very compact, just one room, but if you are really, really into knives, you can admire all the different styles and what they are used for.

A lot of the information is in Japanese only, but thankfully, there are tons of knives and pictures to help you understand.

It is quite easy to comprehend how the humble Japanese kitchen knife was derived from the sword when you look some of the traditional knife shapes

Unsurprisingly, a lot of the different knife types are centred around gutting and slicing fish.

There is also a big map on the wall with all foundries, sharpeners and shops that welcome visitors, so it’s a good idea to make a note of that. Visiting some of the workshops, ateliers and shops is a lot of fun.

So you can then proceed to the big knife shop inside the museum where knives from various makers are sold, from entry-level knifes to previous million yen ones. It’s not a bad place to buy a knife, but the choice baffled me and my jetlag head.

The shop at the museum is not a bad place to buy a knife, especially if you like to compare different steel types, knife types and different manufacturers. All knives are clearly labelled , and friendly staff is ready to help you choose.

While this may work if you have a full itinerary or are in a bit of a rush, visiting the actual manufacturers is part of the fun. And manufacturers may offer their knives at different prices, usually 10-20% cheaper than retail price, which, if you are looking for a relatively pricey knife, can make a big difference!

The museum has knives in all price ranges, including some nice quality entry-level knives.

Visiting Sakai Knife workshops

Coming out of the museum with my head buzzing and a carrier bag with incense and Nijiyura tenugui (both Sakai products), I tried to steady myself and see one of those Sakai knife workshops. I had to walk just a short block to Yamawaki Hamono, a sharpener and wholesaler with a great reputation. They were the “youngest” knife maker I visited, founded in 1927 (Showa Era). All their knives are made by hand.

These workshops are not huge or fancy – most of the Sakai knife production is small and artisan. And you may wonder if you are stepping into someone’s home or office, as some workshops do not have shops. “But we sure sell you a knife” the smiling man coming out of his office exclaimed, welcoming me and taking out some slippers for me to wear, before showing me to their workshop. Yamawaki sharpens and brands their own knife that they receive as blanks.

And yes, part of the workshop was covered in tatami mats. It is here where quality control, adjustment and handle attachment takes place, and where the finished knives get engraved and packaged.

I was quizzed what kind of knife I was looking for, then the manager disappeared upstairs to their stock room while I was free to look around the workshop. He returned with half a dozen blades. I picked a carbon steel petty knife for my mother and, being a diligent home cook, picked a stainless Santoku for myself because, well.. prices were pretty good.

Because I was buying directly, I could choose my handle and watch it being attached, before an engraver took my knife and engraved it, then packaged it up in a knife box with all sorts of fancy wrapping.

I was also invited to see the sharpening workshop across the road. While most knife makers are male, I spotted a few women among the artisans.

And because one knife shop is never enough, I visited Mizuno Tanrenjo the next morning on my walk through Shichido. Their website (http://www.mizunotanrenjo.jp) is not https, so I haven’t linked it. It is one of the older manufacturers, established in 1872 (Meiji Era) and whereas Yamawaki was more industrial charm, this one has a very traditional shop full or armour, dolls and rather fancy knives.

They’re quite unique in Sakai as they forge and sharpen their own knives. From what I heard they have their forge right behind the shop, but it was not operating on the day I visited. Also, gardening shears and traditional scissors are available to buy.

And, then, because three’s a charm, I dropped into Murata Hamono. They were established in 1915 during the Taisho Era. Their website is in Japanese only, but if Yuri-san is in the Shop, she speaks great English and will answer all your knife questions.

Of all the knife makers I visited, this one had the widest range in prices including some inexpensive ones, which are not hand forged. And what could I do? I was so drawn in my the beautifully crafted knives – I bought myself another one. A multi-layer Damascus knife. I went for the Petty style, because I have a Santoku and a Nakiri already. Whether I am going to chop onions with it remains to be seen.

If this selection of workshops and shops doesn’t satisfy your knife cravings, then there are more shops to explore – I just picked a few more that get either good reviews or are well known. But I had purchased four knives after visiting three workshops and another week of Japan travel ahead, so if I didn’t want to eat rice and natto for the rest of the week, I had to stop.

Takada no Hamono (no website) is a newish company (established 2018) next to the Sakaigobo Buddhist temple run by Mitsuaki Takada, a master sharpener. You may be able to pop in and observe the master himself and actually meet the person who made your knife.

Another fine maker is Jikko Cutlery. Their shop is very modish and elegant, but at their Sakai site, you can observe and talk to the craftsmen. They also have shops in Kyoto (Pontocho) and Tokyo (Kappabashi-dori) and are truly an international brand, but a little more expensive than the average Sakai knife.

Help! There are so many knives! What do I buy?

If you are about to buy your fist Japanese cooking knife, here is a short guide.

Most knifes we have in the West are made from stainless steel – and are stamped. Adding Chromium, Nickel and other alloying material makes the knife steel resistant to rust. Stainless steel knives are easy to care for,  can lie around after washing up, and are generally forgiving but are a bit trickier to sharpen.

Japanese stainless steel knives can be made from many different types of stainless steel. VGold10 (VG10) is the commonest type, reasonably priced, staying sharp long and with good longevity and chip resistance. Sharpening a VG10 stainless steel knife is not too hard. There are plenty others with different metallurgic content, with HAP 40 perhaps the top of the range type but less easy to sharpen.

Carbon steel, on the other hand, is the traditional Japanese knife material. Very hard but more brittle, prone to corrosion and almost always discolours with use, especially if handling acidic foods. Sounds rubbish for a knife? Well, carbon steel knives are incredibly sharp and when they do eventually lose their sharpness, they are a breeze to sharpen at home. Therefore, if you look after the knife, wash and dry immediately after use and give it a drop of cooking oil every now and then, they will last forever.

Types of carbon steel available in Japan include shirogami (white steel), which is the closest to historical knife material. Blue steel (aogami) has extra chrome and tungsten for hardness, and is a popular steel for high end knives.

Last not least, there are the in-betweens! Too numerous to mention, almost every Japanese knife forge also offers hybrid versions with a core of high carbon steel sandwiches by softer (sometimes stainless) steel layers. And then, mostly for looks, some knives are layered in Damascene technique, very popular in Japan, or have a hammered surface.

Knife handle styles

A Japanese type handle (wa) is usually octagonal or oval and made from wood, with a harder ferrule where the blade inserts. They are very pretty and simplistic and can quite easily be replaced.

With a Western type handle (yo), the blade is sandwiched and riveted, and often ergonomically shaped, and more stable.

The best way to find out what you prefer is to handle several knives. 

Shopping knifes by shape and purpose

Firstly, just buy the knife you need. I have never seen a knife set in a Japanese shop. Consider what you will use the knife for. Next, pick the type of steel and maintenance level you will be happy with.

A “Santoku” or “Gyuto” knife will suit most cooking purposes. They are the Japanese equivalents of the Western “chef knife”.

The Santoku (“three virtues”) blade is quite straight with a tiny curve at the tip. This means you can use the entire blade for cutting and will usually require a shorter blade for the same task, and it is generally more suitable for chopping. The three virtues refer to fish, meat and vegetables – and a Santoku makes a great first Japanese all-purpose knife.

The Gyuto can be a happy medium between a more Western and a classic Japanese knife – larger and slightly more tapered than the Santoku, and referred to as an all-purpose Chef’s knife, but it is bigger than the Santoku, with a blade length between 180 and 360mm – about 240mm is suitable for an ambitious home cook. If your cutting style is more rocking, this might be the knife for you.

Another good all-purpose cooking knife is the Bunka. More boxy than the Santoku, with a slightly tapered tip, it is usually large and looks quite chunky and when forged, you get some interesting patterns on the blade.

Moving more and more into a cleaver-shape type, the Kiritsuke is a sushi and sashimi knife which can be used for vegetable. The Usuba and Nakiri are cleaver-shaped vegetable chopping knives.

And moving on… I think we are moving more and more into specialty knives here. A type I really like is the Petty (from “petit) and it is quite similar to a Western peeling and paring knife. It may be an obvious choice when you first start using larger knives because it is so reminiscent of a home cooking knife, but really is for peeling, tip work or fine details.

Then we have the almost sword-like Sujihiki for slicing and carving and Yanagiba sashimi type knifes, about four types for fish slaughtering, frozen food knives, cleavers… but best to concentrate on the classics.

How to get to Sakai, where to Stay and what else to do

Sakai is a city in Osaka Prefecture and situated between Kansai International Airport and central OSaka and is extremely well connected by rail to both. It makes an easy stop between Osaka and the Airport, Wakayama and Koyasan. The Tourist Information in Sakai Station will even keep your luggage for you (there are coin lockers, too) and rent out bicycles for a very cheap 500 JPY a day.

How to get to Sakai from Kansai International Airport

Once you are in Arrivals, head to the airport train station, a comfortable 100-metre walk with no steps. Head for a Local or Rapid Service on the Nankai Railway bound for Namba (Osaka). After about 30-40 minutes, get off at Sakai Station.

To get to and from Osaka, you have the choice of Nankai Railway (2 lines) to Namba, Japan Rail (a station close to Daisen Park called Mozu) and the superb nostalgic Hankai Tram to Tennoji.

It’s also an easy ride from Wakayama, for example when you return from Kumano Kodo or Koyasan, on the Nankai Railway.

What else can you do in Sakai?

Sakai would probably be overlooked by most visitors to Japan except the knife enthusiasts. Sure, it ain’t Kyoto, it is a rather featureless yet pleasant industrial postwar city near Kansai Airport.

The proximity to Kansai Airport makes it a good stop for coming from or going to the airport. 

Aside from the Traditional Crafts Museum and the knife workshops, which will keep you busy a good half day, take a walk around the Edo-era Shichidō downtown area, with some preserved traditional houses including the oldest gunsmith in the region. There are some nice townhouse museums as well.

About 2 kilometres from where the knife industry is concentrated, you will find the UNESCO World Heritage kofun of Emperor Nintoku and his court, thought to be one of the world’s largest mausoleums. It is best admired from the observation floor of Sakai City Hall.

If you love cycling, visit the nearby Shimano Museum of Cycling, too. I have a more detailed post on what to see in Sakai if you want to spend more time in Sakai.

Where to Stay in Sakai

The place I stayed, Sakainoma, I can absolutely recommend if you are interested in traditional crafts, knife shopping and staying in a traditional building. Sakainoma a tiny inn at the back of a cafe in an old townhouse, all decked out in tatami, with traditional room setup and modern en suite bathrooms. They only have two guest rooms, and there is a lovely cafe out front. The tram stop is right outside, and it’s a 10-minute walk to the Nankai Station.

For the most convenient location, the Hotel Agora Regency is hard to beat as it’s right in the Nankai Station. It’s a large hotel in a modern building with a plush, old school huge rooms and five-star service on a moderate budget.

My third recommendation, Daiwa Roynet Hotel Sakai Higashi, is a upmarket business hotel by Sakai City Hall, about equidistant from Emperor Nintoku Mausoleum and the Traditional Craft Museum and knife workshops. It’s less than 100m walk from the Nankai train station on the Koya train line, and about 5 minutes walk from the Shimano Bicycle Museum. Yes, it’s a chain, but a pretty classy one, with relatively big rooms, aesthetically pleasing interiors and a notch up from the usual business hotel fare.

Can’t travel that far?

My obsession with good kitchenware isn’t limited to all things Japanese. Of course Germany has a great tradition of knifesmithing, too, but Solingen, though pleasant, isn’t exactly a touristic destination. I have also visited Laguiole in France, where the famous Laguiole knives are produced, and can highly recommend Laguiole and the Aubrac region for a lovely foodie holiday!

The Small Print

I visited Kansai in May 2024 on a self-organised trip that I paid for myself. All opinions are my own, all reviews are honest etc. I have included links to my accommodations on Booking.com, which is where I actually found and booked them. If If you book through these links, I may get paid a small commission, which helps with cost of running this website. This blog is a hobby, my travel funds come from saving up from my main job!

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